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Leek and potato soup recipe from eGJ |
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Ingredients3 leeks (washed and sliced)700g (1½lb) potatoes (peeled and diced) 25 g (1oz) butter or vegan margarine 1l (1½ pints) light vegetable stock or water Garnish (optional) Chopped parsley 3-4 tbsp double cream or non-dairy cream salt and freshly ground black pepper |
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Method1. Fry the leeks and potatoes very gently in the butter or vegan margarine in a large saucepan, covered, for 10 minutes, stirring often.2. Cook gently, without browning, still covered, for a further 10 minutes, stirring from time to time to prevent vegetables sticking to the pan. 3. Add the stock or water, stir, then simmer for 5-10 minutes, until the vegetables are tender. 4. Purée in a blender or food processor, adding the cream if using. Season to taste with salt and pepper, stir, and serve in warmed bowls, sprinkled with a little chopped parsley, if used. |
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